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Overview

The SIT30616 Certificate III in Hospitality entry-level qualification is designed to give you the core foundation skills and practical knowledge you need to succeed in the hospitality industry.

This qualification reflects the role of skilled operators who use a range of well-developed hospitality skills. They use discretion and judgement and have a sound knowledge of industry operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.


Details

Qualification Certificate III in Hospitality
National course code SIT30616
RTO Tactical Training Group - RTO Code: 91054
Recognition Nationally Recognised Certificate - meets AQF standards (What's this?)
Duration 12 months
Study mode Work-based


Skills developed

The SIT30616 Certificate III in Hospitality course aims to provide participants with a wide range of hospitality and customer service skills along with general employability skills, including:

  • Work health and safety management practices and procedures
  • Quality customer service delivery, product knowledge and complaint handling procedures
  • Workplace communication and team work principles
  • Responsible services of alcohol and gambling
  • Food safety management and practices and procedures
  • Research and information sharing
  • Work task prioritisation and integrated hospitality service skills

Who is this course for?

This qualification provides a pathway to work in organisations such as restaurants, hotels, motels, clubs, pubs, cafes and coffee shops. It provides options for specialisation in areas such as accommodation services, food and beverage and gaming. The qualification is also suitable for small businesses requiring multi-skilled employees.

This qualification is suitable for an Australian Apprenticeship pathway.


Entry requirements

There are no entry requirements for this qualification.


What types of assessments are used in this course?

During this course, you will undertake a wide range of assessment activities including:

  • Knowledge tests
  • Case studies
  • Workplace projects, assignments and presentations
  • Portfolios of completed work tasks
  • Role plays and simulated group activities
  • On-the-job practical skills application and work experience

Will I need to undertake work placement?

Work placement and the demonstration of practical skills are requirements of this course.

You will be required to show that you can provide quality hospitality service to customers for a minimum of 36 complete service periods (shifts). A job that has involved the application of skills to work in organisations such as hotels, motels, clubs, pubs, restaurants, cafes and coffee shops.

Due to the impact of COVID 19 and the disruption to service provision in some industry sectors, you may experience delays in being able to undertake these aspects of your course in your planned timeframe.


Recognition of Prior Learning? (RPL)

Yes, skills and qualifications you already have may count towards your qualification.

Find out more


Pathways from the qualification

After achieving SIT30616 Certificate III in Hospitality, individuals could progress to SIT40416 Certificate IV in Hospitality, or to Certificate IV qualifications in other service industry fields.


What support services are available?

Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:

  • Academic and learning support
  • Language, literacy and numeracy support
  • External support and counselling services
  • Peer networks

For more information please see the Allara Learning Participant Handbook.

We recommend that you read the Allara Learning Participant Handbook prior to enrolling with us.


What are the outcomes?

This course is accredited under the Australian Qualifications Framework (AQF), Australian Skills Quality Authority (ASQA).

Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT30616 Certificate III in Hospitality.


What are the course requirements?

English Language

In order to successfully enrol in this course, you must have a level of proficiency in written English, allowing you to engage in the course materials and content and ensuring you can undertake the variety of assessments.


Course plan

Update and present industry knowledge

Learn and develop the skills and knowledge required to conduct basic research to source and use current and emerging information on the hospitality industry including; industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry, and present this information in response to an identified need.

This unit describes the performance outcomes, skills and knowledge required to conduct basic research and present information in response to an identified need.

The unit applies to all industry sectors and to any individual who needs to use very basic research and presentation skills in the workplace. People working under supervision would undertake this role.

Visit Training.gov.au for more details

This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.

The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.

Visit Training.gov.au for more details

Customer services and teamwork

Learn and develop the skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers; be socially aware when serving customers and working with colleagues; work cooperatively; establish rapport with customers; determine and address customer needs and expectations; and deal effectively with issues, problems, complaints and conflict.

This unit describes the performance outcomes, skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints.

The unit applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision.

Visit Training.gov.au for more details

This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.

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This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

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RSA

Learn and develop the skills and knowledge required to responsibly sell or serve alcohol.

This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.

Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.

The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.

The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.

Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff.

Visit Training.gov.au for more details

Sales and product knowledge

Learn and develop the skills and knowledge required to develop product and service knowledge, identify customer specific needs, provide advice on products and services, match products and services to their needs, and facilitate a sale.

This unit describes the performance outcomes, skills and knowledge required to develop product and service knowledge and provide information to customers.

This unit applies to individuals working in frontline customer service and sales roles in a diverse range of industry and business contexts. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures.

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This unit describes the performance outcomes, skills and knowledge required to deliver quality customer service and sell to retail customers. It requires the ability to determine customer needs, match products and services to their needs, and facilitate a sale.

This unit applies to all retail sectors and business sizes from large format stores to small independents. It applies to retail personnel at all levels who play a role in engaging with customers with the purpose of selling.

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RCG

Learn and develop the skills and knowledge required to provide responsible gambling services, and to assist those customers who have issues with problem gambling.

This unit describes the performance outcomes, skills and knowledge required to provide responsible gambling services, and to assist those customers who have issues with problem gambling.

Responsible gambling services must be provided wherever gambling activities are undertaken. In the hospitality industry, the gambling environment is usually referred to as the gaming area and is provided in a range of venues, such as hotels, motels, clubs, pubs and casinos.

The major forms of gambling are wagering (racing and sport) and gaming (gaming machines, table games, Keno and lotteries). Both forms of gambling are relevant to the hospitality industry.

Hospitality venues may operate Totalisator Agency Board (TAB) outlets for wagering on racing and sport events. They may also cover the full range of gaming activities, including operating gaming machines, table games, Keno and lotteries.

Responsible provision of gambling services is an essential underpinning skill for all hospitality personnel involved in the sale and service of gambling activities in licensed premises, including the licensee, gaming supervisors and gaming managers when involved in operational gambling activities.

The unit applies equally to frontline operational gambling personnel who operate with a limited level of autonomy and under some supervision and guidance from others. They would operate within predefined organisational procedures, and regulatory authority and industry and organisational codes of conduct.

Operational job roles would include gaming attendant, table game attendant, croupier and multi-skilled food and beverage attendant.

The unit also relates to satisfying the requirements for providing responsible gambling services under state and territory legislation. The terms used to describe this vary across state and territory regulatory bodies and can include Responsible Conduct of Gambling (RCG), Responsible Service of Gaming, or Responsible Service of Gambling (RSG).

Visit Training.gov.au for more details

Work, health and safety

Learn and develop the skills and knowledge required to incorporate safe work practices into own workplace activities and to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

This module and the associated units of competency contain a work placement requirement. Participants will be required to complete a period of work placement or provide evidence of work experience to complete this module.

This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.

Visit Training.gov.au for more details

This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

Visit Training.gov.au for more details

Food safety supervision

Learn and develop the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses, including handling food safely during the storage, preparation, display, service and disposal of food, and identifying and controlling food hazards.

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

Visit Training.gov.au for more details

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

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Coaching skills

Learn and develop the skills and knowledge required to provide on-the-job coaching to colleagues, including explaining and demonstrating specific skills, knowledge and procedures, and monitoring the progress of colleagues until they are able to operate independently of the coach.

This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.

Visit Training.gov.au for more details

Hospitality industry skills

Learn and develop the skills and knowledge required to work effectively in a hospitality environment and provide service to customers during both peak and non-peak service periods.

This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.

It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks.

Visit Training.gov.au for more details

Fees


Subsidised Prices

Tactical Training Group - RTO Code: 91054

Student Fee
Traineeship $0
Concession $0
First Qualification $1,450
Second or Further Qualification $1,750

This training is subsidised by the NSW Government

View fees information

Are you eligible for NSW government subsidised training under Smart and Skilled?
For information about eligibility, please visit Smart and Skilled - Are You Eligible?

Tactical Training Group - RTO Code: 91054

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
User choice - Traineeships $350 $0
Skilled Capital $350 $0

Skilled Capital is an ACT Government Training initiative, funded by the ACT and Australian Governments. For further information ,including eligibility requirements, please visit The Skilled Capital website page

User Choice is an ACT Government training initiative, funded by the ACT and Australian Governments. For further information, including eligibility requirements, please visit The Australian Apprenticeships (User Choice) website page

Tactical Training Group - RTO Code: 91054

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
Certificate 3 Guarantee (Co-contribution fee) $30.00 $15.00
Traineeships – User Choice $1.60 / nominal hour $0.64 / nominal hour

For more information on the Certificate 3 Guarantee, including eligibility requirements, subsidy information, concessional student status and program related documents, please visit the Queensland Government Certificate 3 Guarantee website page.

The User Choice program provides a public funding contribution towards the cost of training and assessment for eligible Queensland apprentices and trainees. For more information, please visit lease visit the Queensland Government User Choice website page.

Non-subsidised Prices

Full Fee* $3,000

* Accreditation: Tactical Training Group - RTO 91054

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SIT30616 Certificate III in Hospitality

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